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1
In a large (8 quart) pot, heat the oil over medium-low heat.
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2
Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes.
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3
Add the celery and carrot and continue to cook, stirring occasionally, until they are somewhat soft, about 10 minutes.
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4
Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, or until aromatic.
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5
Add the stock and beans, 2 teaspoons salt, and a few grinds of black pepper.
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6
Increase the heat to medium-high and bring just to a boil, then lower the heat to maintain a gentle simmer.
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7
Continue to cook, uncovered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
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8
Meanwhile, position a rack in the center of the oven and heat to 350F.
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9
Brush both sides of the prosciutto slices lightly with oil and arrange them in a single layer on a parchment-lined baking sheet.
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10
Bake just until they are slightly darker and wrinkly, 10 to 15 minutes.
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11
Let them cool undisturbed on the baking sheetthey will crisp up as they cool.
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12
Break into large shards and set aside.
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13
(You can make these up to 6 hours ahead of time.)
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14
To finish the soup, remove and discard the bay leaf and, working in batches, carefully puree the soup in a blender.
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15
If you prefer a thinner soup, add up to 2 cups more broth to adjust the thickness.
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16
Stir in the lemon juice and taste.
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17
Adjust with more lemon juice, salt, or pepper as needed and reheat as necessary.
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18
Just before serving, divide the soup among bowls and garnish with the prosciutto crespelle.
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19
For a vegetarian garnish, you can fry whole sage leaves instead of making the crespelle.
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20
Just heat a bit of olive oil in a small skillet and add the sage leaves, a few at a time.
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21
Fry just until bright green (15 to 30 seconds), and then immediately transfer to a paper towel-lined plate.
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22
Make more than you needtheyre so delicious youll find yourself nibbling on them as you go.
